Mom's Brown Bread Recipe

5 1 1
Mom's Brown Bread Recipe
Mom's Brown Bread Recipe photo by Taste of Home
Publisher Photo

Mom's Brown Bread Recipe

Read Reviews
5 1 1
Publisher Photo
For years I looked for the perfect brown bread recipe—one that tasted just like the bread we enjoyed as children. My searching paid off when I found this recipe. Now it isn't a holiday celebration without Mom's Brown Bread!
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

Ingredients

  • 1 cup water
  • 1-1/4 cups raisins
  • 3 tablespoons butter or margarine
  • 1-1/2 teaspoons baking soda
  • 2 eggs
  • 1 cup sugar
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Directions

In a saucepan, bring water to a boil. Add raisins, butter and soda; remove from the heat. In a mixing bowl, beat eggs. Add sugar, flour, vanilla and salt; stir into raisin mixture. Greased three 16-oz. vegetable or fruit cans. Divide batter between cans and place on a cookie sheet. Bake at 350° for 35-40 minutes or until breads test done. Let stand 5 minutes before removing from cans. If necessary, remove bottom of cans and push breads through. Cool on a wire rack. Yield: 3 loaves.
If Cooking for Two: Breads may be frozen to enjoy for months to come.
Originally published as Mom's Brown Bread in Reminisce November/December 1991, p37

Nutritional Facts

8 each: 107 calories, 2g fat (1g saturated fat), 22mg cholesterol, 149mg sodium, 21g carbohydrate (13g sugars, 1g fiber), 2g protein.

  • 1 cup water
  • 1-1/4 cups raisins
  • 3 tablespoons butter or margarine
  • 1-1/2 teaspoons baking soda
  • 2 eggs
  • 1 cup sugar
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  1. In a saucepan, bring water to a boil. Add raisins, butter and soda; remove from the heat. In a mixing bowl, beat eggs. Add sugar, flour, vanilla and salt; stir into raisin mixture. Greased three 16-oz. vegetable or fruit cans. Divide batter between cans and place on a cookie sheet. Bake at 350° for 35-40 minutes or until breads test done. Let stand 5 minutes before removing from cans. If necessary, remove bottom of cans and push breads through. Cool on a wire rack. Yield: 3 loaves.
If Cooking for Two: Breads may be frozen to enjoy for months to come.
Originally published as Mom's Brown Bread in Reminisce November/December 1991, p37

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMom's Brown Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Isolda User ID: 2915263 17149
Reviewed Jan. 18, 2010

"I have meant to make these bread loaves for years, but didn't until this weekend when I was making baked beans. My grandson helped me and we had fun. The bread is wonderful."

Loading Image